Routine Inspection
Apr 7, 2026
6 recorded violations
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Water leak observed at the bottom of the right side 3 compartment sink. [Corrective Action] Repair to stop the leak.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Cove base tile around the walk-in cooler and walk-in freezer observed damaged. [Corrective Action] Maintain floor and walls in good condition. Repair or replace the cove base tiles.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The left door of the 2 door reach-in cooler does not close properly leaving an air gap. [Corrective Action] Ensure door closes properly. May need to replace the rubber seal on the door.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. MAJOR. Lack of handwashing soap and paper towels at the handwashing sink at the bar. [Corrective Action] Ensure handwashing soap and paper towels are always available at handwashing stations. [Suitable Alternative] Batteries were replaced at the automatic soap dispenser and is working now. Roll of paper towels left by the handwash sink. 2. MINOR. Observed utensils stored in the handwash sink basin. Handwash sink still accessible. [Corrective Action] Do not store anything in the basin of the handwash sink. Ensure handwash sink is easily accessible at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Multiple Potentially Hazardous Foods in the walk-in cooler were measured at 48 degrees Fahrenheit. Per PIC, the walk-in door is opened a lot and doesn't close properly leaving an air gap. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Repair door or self-closing mechanism. 2. Whipped cream in the left side 2 door reach-in cooler at the bar was measured at 48 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee Food Handler's Card was not available for review. [Corrective Action] Ensure employee Food Handler's Cards are readily available for review.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Apr 7, 2026 · Original Source